Chicken Pot Pie with Puff Pastry

5 Tbls butter

1/4 cup chopped onions

1/3 cup flour

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dried oregano

1 3/4 cup chicken broth

1/4 cup whole milk

2 cups diced rotisserie chicken (or chicken breast cooked)

1 bag 10 ounce frozen peas and carrots 

1/2 package puff pastry (1 sheet)

Spray a 9x9 deep pan with Pam, preheat oven to 400 degrees

In a pan, melt butter add onions, cook until soft.

Add flour to butter and onions on low. Cook a few minutes until the flour is cooked a little. 

Add salt, pepper and oregano to the flour mixtures. cook a few minutes. 

Heat the chicken broth so it is warm, Slowly add chicken broth to flour mixture whisking at all time when slowly pouring in the chicken broth. 

Once combined, add in milk, peas and carrots and chicken. 

Mix until combined. 

Add chicken mixture to pan.

Top with one sheet of puff pastry.

Brush the top of the pastry with milk.

Poke holes in the puff pastry with a knife.

Bake for 30-40 minutes. 

I baked mine for 40. minutes. 

PRINTABLE RECIPE